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Chiffonade Of Brussels Sprouts With Diced Bacon And Hazelnuts

Holiday.Cook's picture
Ingredients
  Brussels sprouts 2 Pound
  Bacon slices 3 , finely diced
  Chopped toasted hazelnut 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄2 Teaspoon
Directions

Trim the stem end of the Brussels sprouts and remove any yellow or spotted outer leaves.
Cut the Brussels sprouts into 1/16-inch slices, and use your fingertips to separate the slices into shreds.
Alternatively, shred the Brussels sprouts using a food processor with the coarse shredding disk attached.
Place in a bowl and set aside until ready to saute.
Heat a 12-inch saute pan over medium-high heat.
Add the bacon and cook until crisp.
Using a slotted spoon, transfer the bacon to a paper towel-lined plate.
Set aside.
Reserve the bacon fat in the pan.
Just before serving, reheat the bacon fat until hot and add the Brussels sprouts to the pan.
Saute until crisp-tender and bright green, about 3 to 5 minutes.
Add the bacon, hazelnuts, salt, and pepper, and stir to mix thoroughly.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Saute
Occasion: 
Thanksgiving
Ingredient: 
Vegetable

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